MENU
For 6 mini-pizzas: 500 g mixed beef and veal mince 50 g stale bread 100 g milk 30 g parmesan cheese 1 egg 1 small garlic clove 100 g diced Speck Alto Adige PGI 150 g fontina cheese salt & pepper nutmeg chives breadcrumbs to taste extra virgin olive oil to taste
For 12 mini-pizzas: 1 kg mixed beef and veal mince 100 g stale bread 200 g milk 60 g parmesan cheese 2 eggs 2 small garlic cloves 200 g diced Speck Alto Adige PGI 300 g fontina cheese salt & pepper nutmeg chives breadcrumbs to taste extra virgin olive oil to taste
For 24 mini-pizzas: 2 kg mixed beef and veal mince 200 g stale bread 400 g milk 120 g parmesan cheese 4 eggs 4 small garlic cloves 400 g diced Speck Alto Adige PGI 600 g fontina cheese salt & pepper nutmeg chives breadcrumbs to taste extra virgin olive oil to taste
Preparation
Crumble the stale bread into a bowl, pour in the milk and let it stand for a few minutes so that the bread will soften.
Put the minced meat, bread (with the milk squeezed out), salt, 1 egg, parmesan, nutmeg, minced garlic clove and half of the Speck Alto Adige PGI into a bowl and knead well. Divide the dough into 6 equal parts and, using a pastry cutter or your hands, make 6 round bases, each 1 cm thick.
Dip the base for each mini-pizza in breadcrumbs and place on a baking tray lined with baking paper. Then pour a little oil over each base and, using a pastry brush, spread it over the surface. Cook for 12 minutes at 180° (fan oven). Cut the fontina cheese into small pieces and place on each base, then finish baking in the oven for another 5 minutes.
To finish, garnish the mini-pizzas with the remainder of Speck Alto Adige PGI, chives and a sprinkle of pepper. Serve hot.
Ready to try something new?
See more Speck recipes ...
A true classic of South Tyrolean cuisine, reimagined with Speck Alto Adige PGI, spinach and roasted hazelnuts.
Serve Speck Alto Adige PGI together with this mouth-wateringly moreish pear and grape chutney for a South Tyrolean snack with style.
Those who like hearty meals should try out South Tyrolean “Quiche Lorraine.”
Hearty traditional fare reimagined: cabbage, crispy Speck Alto Adige and fresh parsley make this a dish to remember.
A riot of scents and aromas for this focaccia with herbs and Speck Alto Adige.
Do you love pizza? Then try this recipe for calzoni with speck Alto Adige PGI to experience a sensational explosion of tastes!
A refined dish that harmoniously combines prawns, Speck Alto Adige PGI, and Roveja peas.
For hot summer days: summer skewers with Speck Alto Adige PGI, apple and courgette
Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.
Savoury-smoked Speck Alto Adige unites with fine Italian polenta – traditional and simple, but unbelievably delicious!